The secret to perfect braised veal

The key to preparing braised veal is to preserve its natural tenderness and subtly enhance the meat’s natural flavor, rather than masking it. Don’t overload the dish with complex marinades and unnecessary ingredients: to create a perfect base, all you need is good olive oil, a couple of cloves of crushed garlic, fresh aromatic herbs (such as thyme or rosemary), and a few tomatoes for depth and richness of flavor.

Simmer the meat over low heat until it becomes tender and juicy. At the end, add a touch of acidity—such as a drop of lemon juice or a splash of white wine—to “liven up” the flavor and make the dish more balanced. Be sure to taste it as you go: this will help you achieve the perfect result.